Homemade Burgers

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Homemade burger patty.

Bacon.

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Cheese.

Guacamole.

Cajun onions.

This, my friends, are what dreams are made of.

Now, you don’t have to use the same toppings as I did-though I strongly encourage you to- but the hamburger ingredients added up to a definitely delicious way to make a patty. The onions and garlic added flavor and the steak spice gives it peppery bites.

Now, we can talk forever about the types of steak you use for homemade burgers.

A lot of people say that you need chuck steak that has a large amount of fat in it. Which will definitely make fatty burgers and this is on my list to try.

Everyone has heard of ground sirloin burgers, so you can use sirloin. It is suggested when using leaner cuts that you add in a tablespoon or so of oil.

I used strip loins that were well marbled because well, that’s what I had. They had some fat marbled through them quite nicely and I didn’t add oil. I didn’t want a really fatty burger this time around.

Those are coming. Patience my friends, patience.

These were good, lean burgers that you didn’t feel too bad about eating.

Now, I know there is an argument that these are burgers, for pity’s sake and are supposed to, in their inherent position in life, be junk food.

I disagree. Which surprises no one. I like to think that I can eat my striploin steak in a completely different manner if I want to. Ground steak in a bun with toppings.

Hey, wake up! What, am I boring you?

I don’t blame you. Who the heck rants about burgers for Pete’s sake?

Anyways, back to the recipe.

The onions will also add moisture to the meat. So mix those, the garlic and the steak spice in.

One and a half pounds will make 4 perfect burgers. Split evenly and form into patties about 4 inches wide. Or if you prefer thicker, make them about 3 inches wide.

Get a spoon or something round.

Press the center of the burgers down so that you don’t get that humpy homemade burger syndrome happening.

Like this.

Cook on the BBQ until they are done, and serve. You can top with whatever you want, but this Cajun type burger is so amazing. I didn’t have any but I think a jalapeno Havarti would just about make this perfect.

You can find the recipe for my Cajun onions and make those two. Mmmmm they are good enough to eat plain.

The onions will also add moisture to the meat. So mix those, the garlic and the steak spice in. One and a half pounds will make 4 perfect burgers.

Split evenly and form into patties about 4 inches wide. Or if you prefer thicker, make them about 3 inches wide. Get a spoon or something round. Press the center of the burgers down so that you don't get that humpy homemade burger syndrome happening.

Cook on the BBQ until they are done, and serve. You can top with whatever you want, but this Cajun type burger is so amazing. I didn't have any but I think a jalapeno Havarti would just about make this perfect.

I’m Karlynn Johnston, Welcome to my Blog!

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!